Chicken with Arugula & Gorgonzola Cheese
Submitted by lwilson
Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
6 hrsFive ingredients in the marinade, a hot grill, and a crumble of gorgonzola. That’s all it takes to make something truly special.
Chicken breasts soak overnight in a punchy blend of lemon juice, balsamic vinegar, light soy sauce, garlic, and dried basil. That triple-acid marinade tenderizes the meat and builds layers of tangy, savory depth.
On the grill, you flip once, pile on crumbled gorgonzola, and let it melt into a creamy, funky blanket over the charred chicken.
Slide it all onto a bed of fresh arugula and let the heat wilt the greens just enough to release their peppery bite.
Kitchen Tips
- Marinate overnight for the best results. The lemon and balsamic need time to really penetrate the chicken.
- Don’t move the chicken too early on the grill. Let it release naturally so you get clean grill marks.
- Add the gorgonzola right after flipping so it gets the full cook time to melt without burning.
- Room temperature arugula wilts more evenly under hot chicken than cold straight-from-the-fridge leaves.
Ingredients
Directions
Combine all ingredients except cheese.
Marinate overnight.
Grill on one side for 4 minutes.
Turn over and add crumbled cheese and contine to cook until cheese melts and chicken is cooked.
Serve over a bed of arugula.
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